BROCCOLI CHEDDAR SOUP – October 3 – National Vegetarian Month

Serves 4


  • 2 cups half and half
  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 yellow potato, peeled and diced
  • 1 bunch broccoli
  • 2 cups vegetable broth
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons sour cream
  • ¼ teaspoon nutmeg


In a small pan, heat the half and half starting on low and bringing up to medium heat. In a stockpot over medium heat add the oil, onion, salt, pepper and, potato.  Cook until the onion is translucent.  Cut the florets from the broccoli and cut them into 1-inch pieces.  Cut the bottom off of the stalk and using a vegetable peeler trim the outer layer away.  Dice the remaining stalk into ½ inch pieces. Add the broccoli, vegetable broth, and warmed half and half to the onion mixture.  Simmer for about 20 minutes, until the broccoli can be easily pierced with a knife.  Remove from the heat and carefully pour into a blender.  Puree until smooth. Pour back into the stock pot and place back on the stove over medium-high heat.  Stir in the cheese, sour cream, and nutmeg.  Stir until the cheese has melted then serve.

Tomorrow: National Taco Day


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